Saturday, December 20, 2008

Back in September, I set out to create a beef stew recipe that used sweet potatoes ("jewel yams") instead of white potatoes. The color of the sweet potatoes was also supposed to act as a substitute for the carrots since I'm not the biggest fan of carrots in stew. Let's face it, most of us eat beef stew for two reasons: the beef and the potatoes!

Anyway, an unfortunate mix-up with my grocery order resulted in something I wasn't really expecting. While the stew tasted delicious, I vowed to be more mindful when ordering the ingredients from Fresh Direct and to try the stew recipe again.

8
comments:

Joan - Take Two was great! I found that the sweet potatoes softened much more than the russet potatoes after slowly cooking for nearly 8 hours. The contrast between the texture of the two potatoes was very nice!

Hi. This is awesome Beef Stew with Sweet Potatoes recipe. I love it. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!

I almost forgot, you can also place a foodista widget on your past blog so others can view it. Thanks again!